125.Doughnuts : Food Combining Hay Diet

It is important that deep frying fat is hot, otherwise the dough will absorb too much fat and become soggy. Take care with hot fat. Use a large pan with a small amount of oil and always have a close fitting lid available for the pan in case of fire, and never leave hot fat unattended.

Makes 24 doughnuts

1 oz / 25 g fresh yeast or 1 tablespoon dried yeast +1 teaspoon sugar

1/2 pint / 250 ml warm water

8 oz / 225 g wholemeal flour

8 oz / 225 g white flour

2 oz / 50g butter

salt to taste


  • Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.

  • Mix all the dry ingredients together. Then rub the butter into the flour.

  • Slowly, mix the flour into the liquid until a uniform soft dough is formed.

  • Don't knead.

  • Cover with an oiled polythene sheet and leave in a warm place for one hour when it should double in bulk.

  • Use floured hands to shape the dough into balls 1 1/2 inches / 3 cm in diameter. Place on a floured board.

  • Cover the dough with an oiled polythene sheet and keep warm until the dough has risen again.

  • Preheat the frying oil in a large pan to 190C.

  • Deep fry the balls of dough a few at a time for 10 minutes, until golden brown.

  • Stand the doughnuts on kitchen paper to drain surplus fat.

  • Serve hot.


  • Add 1 teaspoon of mixed spice to the flour mixture.